A recipe for homemade bagels with a choice of poppy or sesame seeds.
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In a large bowl, whisk together warm water, granulated sugar, canola oil, active dry yeast, one egg, and maple syrup until the yeast dissolves.
Stir in salt and 1 cup of flour. Add enough flour to make a shaggy, soft dough, about 3 cups.
Knead the dough for about 12 minutes, adding flour as needed. Use a total of 4 1/2 cups of flour.
Once the dough is firm and smooth, cover with an inverted bowl and let it rest for 10 minutes.
Divide the dough into 12 equal parts for large bagels. Roll each piece into an 8-10 inch rope, then curve each one and press the ends together to form a bagel shape.
Let the shaped dough rise for 30 minutes.
Fill a large pot with water and stir in honey. Bring to a boil.
Preheat oven to 425 degrees F (220 degrees C) and line two baking sheets with parchment paper.
Boil the bagels by placing them in the pot 3-4 at a time. Boil for 45 seconds on each side. Remove and let the water drain off onto a clean towel or paper towel.
In a small bowl, whisk the remaining egg. Pour poppy seeds on a small plate.
Dip each bagel in the egg wash and then coat both sides in the seeds.
Bake for 8-10 minutes until starting to get golden brown on the side touching the baking tray. Then flip and bake another 6-8 minutes until completely light and golden brown.
Cool the bagels on a cooling rack. Once completely cool, store in a freezer bag or freeze to preserve texture.
The bagels may look deformed initially, but they will puff up after boiling.
Keep an eye on the bagels while baking as the second side and batch may bake faster.
How do I make homemade bagels from scratch?
To make homemade bagels, start by mixing warm water, granulated sugar, canola oil, active dry yeast, one egg, and maple syrup in a large bowl. Once the yeast dissolves, stir in salt and gradually add flour until you form a soft dough. Knead the dough for about 12 minutes, let it rest, shape it into bagels, and then boil them in honey water before baking.
Can I make bagels without gluten or with gluten-free flour?
Yes, you can make gluten-free bagels by substituting the all-purpose flour with a gluten-free flour blend. However, the texture may vary, and you might need to add a binding agent like xanthan gum to achieve the right consistency.
What is the best way to store homemade bagels?
To store homemade bagels, allow them to cool completely, then place them in a freezer bag or an airtight container. You can freeze them to preserve their texture and freshness. When ready to eat, simply toast or warm them in the oven.
What toppings can I use for my homemade bagels?
You can top your homemade bagels with a variety of seeds like poppy or sesame seeds, or even try everything bagel seasoning. For a sweet twist, consider adding cinnamon sugar or a drizzle of honey after baking.
How do I know when my bagels are fully baked?
Your bagels are fully baked when they are golden brown on both sides. After the initial baking time, flip them and bake for an additional 6-8 minutes until they achieve a light and golden brown color. A hollow sound when tapped on the bottom is also a good indicator.
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level.
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